A Simple Summer Supper: Classic BLT and Grilled Iowa Sweet Corn

I love this time of year when the first of the tomatoes start coming on. My mouth begins to water for those red jewels of summer. Meals get more simple yet somehow more satisfying. For instance, tonight was a classic bacon, lettuce, and tomato sandwich along with fresh-picked, grilled Iowa sweet corn. Feel free to add other items to you BLT. One thing I like to add is a couple slices of avocado turning an BLT into a BLAT.

Classic Bacon, Lettuce, and Tomato (BLT)

Ingredients

4 slices Applewood smoked bacon
2 slices good, hearty whole-grain bread
slices of fresh, vine-ripened tomatoes
Romaine lettuce
Real mayonnaise

Directions

Fry the bacon to your desired crispness. Meanwhile, toast the bread. Assemble the sandwich. I prefer this order: slice of toast, mayonnaise, lettuce, bacon, tomato, and finally the second piece of toast. Doing this prevents two slippery items like the lettuce and tomato from being directly next to one another which can lead to a very messy sandwich.

Grilled Corn Recipe

Ingredients

sweet corn with husks on
softened butter
chili powder
coarse salt and black pepper

Instructions

Pull back the corn husks and remove as much of the silk as possible. Don’t worry about getting it all. What remains will typically burn off on the grill. Rub each ear of the corn with softened butter and then sprinkle each ear with salt, pepper and chili powder. I like to mix the three ingredients together prior to sprinkling it on the ears. Pull husks back to cover ears of corn. Grill the corn until they browned all over, turning as needed. The husks will typically become charred. Remove the corn from the grill, husk the corn, and serve at once.

This is the perfect summer supper in my opinion. Enjoy!

Grilled Iowa Sweet Corn with Garlic – Rosemary Beef Tenderloin Kabobs

The last few weeks have seen roadside stands selling fresh Iowa sweet corn. I can’t believe it is almost August and I have yet to have some of this Iowa treasure this year. That is changing tonight. I am stopping at a stand (a friend of a friend’s children have one in town) over my lunch hour and buying a dozen ears of corn.

Grilled Corn Recipe:

Ingredients

  • sweet corn with all but the inner husks removed
  • softened butter
  • chili powder
  • coarse salt and black pepper

Instructions

  1. Pull back the remaining corn husks and brush each ear of the corn with softened butter.
  2. Sprinkle ears with salt, pepper and chili powder.
  3. Pull husks back to cover ears of corn.
  4. Grill the corn until they browned all over, turning as needed.
  5. Remove the corn from the grill and serve at once.

Garlic – Rosemary Beef Tenderloin Kabobs Recipe:

Ingredients

  • ¼ cup soy sauce
  • ¼ cup olive oil
  • 2 Tablespoons balsamic vinegar
  • 4 garlic cloves, minced
  • 4 teaspoons fresh rosemary
  • 1 pound beef tenderloin, trimmed and cut into approximately 1″ cubes
  • ½ teaspoon fresh ground black pepper
  • 1 Onion cut into large chuncks
  • Mushrooms (Your choice. I prefer Baby Bella.)

Instructions

  1. Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill several hours, turning occasionally.
  2. Remove beef from marinade, discarding marinade.
  3. Using bamboo or metal skewers, alternate beef, onion and mushroom.
  4. Sprinkle evenly with pepper, and let stand 30 minutes letting beef come to room temperature.
  5. Grill over medium hot coals 10 to 12 minutes turning frequently to cook all sides and meat is cooked to desired doneness.
  6. Remove the kabobs from the grill and let rest 4 to 5 minutes before serving.

Susan and I will be enjoying these with a spinach salad tonight. Life just doesn’t get any better!